The Basics

If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. You'll never suffer through a limp, boring chicken Caesar salad again.

Tucson, Arizona's Miraval Resort is a rare haven where natural beauty and excellent cuisine meet. While we're crazy about their lobster and arugula salad, sometimes a perfect, classic pretzel roll is all you can ask for. Especially when they're as easy to make as this one. Ready to learn the secret weapon of highly skilled pretzel roll bakers?

Everyone's got a can of beans in the pantry somewhere. I mean, you have cans of every other random thing, surely you've got some pintos or cannelinis lying around. Garbanzos? Frijoles negros? Should we just keep naming kinds of beans, or are you going to peruse these excellent recipes sure to free up a little extra room in your cabinets?

Try out this simple spaghetti recipe from legendary L.A. chef Roy Choi, who writes, "I’ve always had this thing for Italians. And in a way they’ve had their thing for me, too. I went to Italy for a little bit after my dark days of gambling and replenished my soul in Genoa, Milano and Venice." More, right this way.

Just when you thought butter couldn't get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer's Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Ever spread caviar butter on toast for the fanciest toast known to man? Now's the time.

Just when you thought butter couldn't get any better, a cookbook - Lucy Vaserfirer's Flavored Butters - teaches us the very important lesson that yes, it can. Next up, an earthy, fiery-hot spread for cornbread or topping a steak. You can even fry an egg in it for a spicy effect.

Just when you thought butter couldn't get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer's Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Cause why use anything else when butter's around? First up, everyone's favorite thing, ever: caramelized onions.

Adding butter to vinaigrette might seem strange, but once you taste it, you’ll wonder why you haven’t done it before. The nutty, rich brown butter gives the dressing some extra flavor and richness, and the mild acidity of the tangerines is the perfect foil. This sauce is beautiful on delicate fish such as albacore tuna and richer fish such as salmon or on steamed broccoli, or on roasted rings of butternut squash.